…sharing my recipe box & a little everyday life

Let’s start right away with the pronunciation of this beautiful French dessert, Clafouti. Because, let’s face it, I’m not fluent in French. Not even close. And I don’t expect you to be, either.

So repeat after me:

“klah – foo – TEE“

Then say it one more time.

Very good. Now let’s move on.

I’ve been noticing this rustic looking sweet for a couple years now, in magazines and on the web, and have tucked away a few recipes that looked especially enticing. But when I came across the gorgeous photo of Cherry Clafouti in the book, Canning For a New Generation, I could take it no longer. It was destined to grace my kitchen counter. And my wide open mouth.

This Bing Cherry Clafouti with Sweet Almond Cream could not be simpler. Pitted sweet cherries are placed in the bottom of a buttered dish and then drowned in a milk and egg mixture. It rises up puffy like a souffle while baking in the oven, and then falls slightly as it cools on the counter. Right before serving, it gets a little dusting of powdered sugar.

This French dish proved fascinating to me. I found it stunning, yet humble, with the deep color of the cherries beautifully offset by the much paler golden batter. The clafouti was heavenly to eat, too, with its soft custard-like texture and luscious bites of whole sweet cherries. I preferred eating it warm and could be found eating it for breakfast, even though clafouti IS considered dessert. And I didn’t feel one bit guilty about it.

Traditionally, Clafouti is made with unpitted cherries. Baking purists insist on the delicate almond-like flavor that the pits impart. But I didn’t feel like fishing cherry pits out of my mouth while eating this, as was the consensus with most other recipes I found. Instead, I opted to add a touch of almond flavoring to some sweetened whipped cream and I topped off my piece of cherry deliciousness with that.

for the sweet almond cream:

*Note: The recipe author uses frozen pitted sweet cherries, thawed and drained. She says they will collapse to about 1-1/2 cups as they thaw.

Preparation:

*Note: The recipe author uses frozen pitted sweet cherries, thawed and drained. She says they will collapse to about 1-1/2 cups as they thaw.

Preheat the oven to 375°. Butter a 10″ pie pan with 1 tablespoon of the butter and sprinkle it with 1 tablespoon of the sugar. Put the cherries in the pan, arranging them in a single layer.

Sift the 1/4 cup of sugar, flour, and salt into a medium bowl. In a separate bowl, whisk together the eggs, yogurt, vanilla, and orange zest until very smooth. Then whisk in the milk. Pour this egg mixture into the dry flour mixture, whisk to combine, and then pour over the cherries. Dot the surface with the remaining tablespoon of butter, and then sprinkle with the remaining tablespoon of sugar. Bake until puffy and golden brown, about 40 to 45 minutes. Let rest for 20 to 30 minutes before serving.

Prepare your sweet almond cream by whipping it to a softly firm consistency. Add the powdered sugar and almond extract and whip for a few more seconds to combine.

This clafouti really is best served warm and fresh, on the day it’s made. After the clafouti has had a chance to cool a bit, cut into pie-shaped wedges and add a dollop of soft and sweet almond cream to each slice.

One of my very favorites from childhood! My grandmother used to make this for us when we would visit.

farmgirlreplied on July 24th, 2011 at 8:20 pm

As I was making this, you actually came to mind several times. I wondered how true to form it would be from your eyes. This was so lovely, and nothing like I’ve ever made before. I’m smitten with clafouti!

I made this tonight and it was delicious! I almost got lazy and didn’t make the whipped cream, but I buckled down and made it and am so, so glad I did. It was the perfect complement! My husband and kids loved it, too. Thank you so much!

farmgirlreplied on July 27th, 2011 at 10:38 am

Thank you so much for letting me know, Toni – and nice to meet you! I’m so glad you liked this, too. And I’m also glad you buckled down and made the sweet almond cream. :)

I’ve made clafouti with berries, but never with cherries. I’m sure it would be great with Bings, and I still have some from the farmer’s market, so thanks for the idea! Clafouti is a good, inexpensive dessert that’s actually fairly healthy with all the eggs and milk that’s in it. I never made a topping for it, though, sounds yummy though it does take a bit away from the ‘healthy dessert’ angle.